General Tso's Chicken Tso Chung Gai Recipe

2      Reviews by:    Jasmine Jackson   General Tso's Chicken Recipe marinates chicken in egg, salt and pepper and cornstarch then cooks with sauce of soy sauce, ginger, garlic, hoisin sauce, sugar and dry sherry finally adding hot chilli peppers, green onions and broccoli florets. Food Category:    Chicken and Fowl Cuisine Origin:    Chinese    Servings:4 Nutrition facts:418 calories20.3 grams fat Print Preview Rate This Recipe Prep Time:   28 Minutes Cook Time:   16 Minutes Total Time:   44 Minutes

INGREDIENTS

• For the Chicken:
• 1 large egg beaten
• 1/4 tsp salt
• 1 pinch black pepper
• 2 Tbl cornstarch
• 1 lb boneless skinless chicken thighs, cut into 1 in. cubes
• For the Sauce:
• 2 1/2 Tbl dark soy sauce
• 1 tsp minced garlic
• 1 Tbl minced fresh ginger
• 2 Tbl hoisin sauce
• 3 tsp sugar
• 3 tsp Chinese rice wine vinegar
• 1 1/2 tsp dry sherry
• For the Rest:
• peanut oil
• cornstarch, for dusting
• 8 small dried hot chili peppers
• 1/4 cup finely sliced green onions
• 4 cups broccoli florets, steamed

DIRECTIONS

• Combine egg, salt, black pepper and cornstarch in a bowl and mix well. Add the chicken cubes and mix to coat. Marinate for at least 15 minutes. In another small bowl, combine soy sauce, garlic, ginger, hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce. Set aside.
• Heat wok over high heat for a minute or so. Add 3 1/2 to 4 cups of peanut oil to wok and heat oil to 350°F.
• Place 2 Tbl cornstarch into paper or plastic bag. Add chicken to bag. Close opening of bag. Toss chicken around in bag to dust all sides of chicken with cornstarch. Remove chicken from bag, shaking off excess cornstarch, and chicken on plate as it is being removed from bag. Carefully place chicken into hot oil and cook for 1 1/2 to 2 minutes or until browned and crisp; turn off heat and remove chicken from wok with wire strainer and place on paper towels on plate to drain.
• Pour off all but 1 1/2 Tbl of oil from wok. Heat the wok over high heat for 20 to 30 seconds; add the chilies and stir-fry for 15 seconds, then add the green onions and cook for 30 seconds more, add the chicken and cook for 1 minute more; remove all from wok and set aside. Stir sauce mixture into wok, stirring well, until sauce thickens into a nice glaze. Add the chicken mixture to the wok, stirring until all is well coated, about 1 1/2 to 2 minutes. Place on platter and garnish with steamed broccoli florets. Serve with rice.

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